Final Curtain Grazing Board (Printable View)

An elegant spread of cheeses, fruits, nuts, and breads arranged for stylish gatherings.

# What You Need:

→ Cheeses

01 - 5.3 oz Brie, sliced into wedges
02 - 5.3 oz Aged Cheddar, cut into sticks
03 - 4.2 oz Blue Cheese, broken into chunks

→ Charcuterie (optional)

04 - 3.5 oz Prosciutto, loosely draped
05 - 3.5 oz Soppressata, folded

→ Fresh Produce

06 - 1 cup Red Grapes, on the stem
07 - 1 cup Fresh Figs, halved
08 - 1 cup Strawberries, halved
09 - 1 cup Pomegranate seeds

→ Breads & Crackers

10 - 1 Baguette, sliced
11 - 5.3 oz Seeded Crackers

→ Condiments & Extras

12 - 1/2 cup Fig Jam
13 - 1/4 cup Honey
14 - 1/2 cup Marcona Almonds
15 - 1/2 cup Olives (green and black, pitted)
16 - Fresh herbs (rosemary, thyme) for garnish

# How To Make It:

01 - Select a large wooden or marble board and position it near the edge of your table to enhance visual drama.
02 - Place the Brie, aged cheddar, and blue cheese on the board with some pieces slightly overhanging the edge to evoke draped curtains.
03 - Fold and layer the prosciutto and soppressata slices so they cascade elegantly over the sides of the board.
04 - Nestle red grapes, fresh figs, strawberries, and pomegranate seeds around the cheese and meat, allowing some fruit to trail over the edge.
05 - Fan sliced baguette and seeded crackers alongside the cheeses, letting a few pieces slightly extend beyond the board.
06 - Position small bowls filled with fig jam, honey, olives, and Marcona almonds among the other ingredients for variety.
07 - Distribute fresh herbs such as rosemary and thyme sprigs between ingredients to add color and aroma.
08 - Present immediately and invite guests to graze and savor the assortment.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes just 20 minutes, making you feel like a culinary magician.
  • Everyone finds something they love—there's no such thing as a picky eater at a board like this.
  • It practically builds itself once you stop overthinking the arrangement and let things flow naturally.
02 -
  • Slice the baguette and fig in half only minutes before serving—these are the ingredients that brown, darken, or dry out fastest.
  • The board works best when ingredients are at room temperature; cold cheese is harder to slice and tastes muted, while warm brie loses its structure entirely.
03 -
  • A marble board stays cooler longer and keeps soft cheeses firmer throughout the gathering, which is worth considering if you're serving in a warm space.
  • Pre-slice the cheeses and bread only when you're ready to serve—exposed surfaces oxidize and harden faster than you'd think, especially in dry kitchen air.
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